Blueberry Buttermilk Ice Cream
It’s rainy, overcast, July is winding down, and my visit with my mom is over. It all leaves me feeling just a tad blue. Channeling that, I’m using the leftover buttermilk and blueberry jam that’s in the fridge for today’s ice cream. I hope it perks me up rather contributes to my mood, but that remains to be seen as I type this. See the verdict later.
We stopped by the big farmer’s market last weekend and picked up some jams from Peck’s of Maine including this Wicked Good Blueberry Jam. I love them because they are, dare I say it, fruit forward. As a result, I used more sugar than I would have with a jam that was super sweet. Judge for yourself. And check out Peck’s of Maine, operating in Long Island!
1 cup cream
2 cups buttermilk
3 egg yolks
1/2 cup blueberry jam
1/2 cup sugar*
dash salt
1 teaspoon vanilla
1 tablespoon vodka
*taste your jam and adjust your sweetener accordingly. We use a jam that had a lot of blueberry and less sugar than other jams I’ve tasted. As a result, I went with the full half cup – I might have used less sugar with a super sweet jam.
- Whisk cream, buttermilk, egg yolks, jam, sugar, and salt in a saucepan. Put heat on medium and stir while forming a very light custard. I tried and could not get this to form a real thick sauce after about 7 minutes. It had thickened somewhat though, so off heat, pour into a container, cover with saran and chill, thusly.
2. When chilled, stir in vodka and churn in ice cream maker.
OK – so hours have passed. The sun has come out and is supposed to stay out for days. I got through a good chunk of work today and have plan mapped out for tomorrow. Dinner materials have been foraged and acquired. All that’s left is a long walk with Mo on the beach, maybe hubby too if he’s up for it, some rose — and speaking of rose, this ice cream has suddenly taken on that rich pink blueberry tone for me. It tastes delicious. The berry taste is not as strong as I expected – nor is the buttermilk. A happy marriage it seems.
Enjoy!